Preparation time: 25 minutes
- 1 pack vegetarian chicken (Happy)
- Sweet potatoes
- 1 pack grated cheddar
- 1 pack grated mozzarella
- ½ iceberg lettuce
- 1 onion
- (Frying) oil
- 2 Tbsp gochujang (Korean red pepper paste)
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- 1 Tbsp water
- 1 tsp apple vinegar
- 1 tsp finely chopped garlic
Extra kitchen tools:
Slice the onion into strips and slice the vegetarian chicken. Slice the iceberg lettuce into fine strips. Mix the ingredients for the sauce mix in a bowl.
Heat oil in a pan. Fry the onion for about 3 minutes, then add the vegetarian chicken. Stir-fry the chicken for about 2 minutes. Add the sauce and mix well.
Heat the frying oil to 170 °C. Deep-fry the sweet potatoes for about 5 minutes.
Take the oven-proof plate. Create a layer of iceberg lettuce, followed by a layer of chicken. Put the sweet potato on top of that, and sprinkle both cheeses on top.
Put the oven plate under the grill, and grill until the cheese has melted.